KNOWLEDGE, ATTITUDE AND CONSUMPTION PATTERN OF ANTIOXIDANT RICH FOODS AMONG UNDERGRADUATES

ABSTRACT

The study have evaluated the Knowledge, Attitude and Consumption of Antioxidant rich foods among MOUAU undergraduates. Antioxidants are substances that may protect cells from the damage caused by unstable molecules known as free radicals. Free radical damage may lead to cancer. Examples of antioxidants include beta-carotene, lycopene, vitamin A, C, E, and other substances. To assess their knowledge on antioxidant rich foods. The specific objectives were: To evaluate the undergraduates attitude towards foods rich in antioxidants, to assess the consumption pattern of antioxidant rich foods among undergraduates, to identify barriers that hinders the undergraduates from consuming antioxidant rich foods, to determine the socio-demographic factors of the respondents. The study was cross-sectional and descriptive in design. A multi-stage sampling technique was used to select undergraduate students in MOUAU women. A well-structured and validated questionnaire was used to collect information on socio-economic characteristics, knowledge of antioxidants, attitudes towards antioxidant rich foods, consumption patterns and barriers that hinders the consumption of antioxidant rich foods. Data were analyzed using descriptive statistics (frequency, percentage, mean and standard deviation) and correlation analysis. Significance was accepted at P<0.05. The mean was 24 years. The result revealed that majority (69.9%) of the students were females, majority (82.5%) were single more than half (69.7%) were dependent on someone. The result showed that the majority (86.9%) of the students had good knowledge of antioxidant rich foods. The result showed that 86.9% students also had good attitude towards antioxidant rich foods. The result on fruit and vegetable servings daily showed that nearly half (47.3%) consumed banana once a day, 61.1% consumed watermelon once a day, 56.4% consumed pineapple once a day, 69.7% consumed garden eggs once a day, 65.5% consumed large pear once a day, 69.5% consumed vegetable soup once a day, 52.9% consumed tomato stew once a day while 60.8% consumed mango once a day. The study concludes that the reasons for poor consumption of antioxidant rich foods include high cost of fruits, availability, seasonality and poor shelf life or storage. The study therefore recommends nutritional awareness on the essence of eating antioxidant rich foods as well as foods that are rich in antioxidants so as to enhance their food choices.

TABLE OF CONTENTS

Title page                                                                                                                 i

Certification                                                                                                             ii

Dedication                                                                                                               iii

Acknowledgement                                                                                                   iv

Table of contents                                                                                           

Lists of Tables                                                                                                         viii

Abstracts                                                                                                                     x

CHAPTER 1

INTRODUCTION                                                                                                     1

1.1  Statement of the problem                                                                                     2

1.2       Objective of the study                                                                                                3

1.2.1    General objectives of the study                                                                      3

1.2.2    Specific objectives of the study                                                                      3

1.3       Significance of the study                                                                                4

CHAPTER 2

LITERATURE REVIEW

2.1.      Overview of Foods with Antioxidant Effects-Clinical Relevance                5

2.1.1. Free Radicals                                                                                                    6

2.2. Oxidative Stress and Antioxidants                                                                      7

2.2.1 Oxidative Stress                                                                                                 7

2.2.2. The Antioxidant System                                                                                   8

2.2.3 Food Antioxidants                                                                                             10

2.3. Dietary Antioxidants and Human Cancer                                                           11

2.3.1. Antioxidants in Cancer Development and Treatment                                      12

2.3.2. Antioxidants during Cancer Treatment                                                                        12

2.3.3. Antioxidant Foods and Cancer Prevention                                                      13

2.4. Role of Antioxidants in Prevention of Diseases                                                  14

2.4.1. Antioxidants in Inflammatory Diseases                                                           14

2.4.2. Antioxidants in Diabetes Mellitus Management                                              15

2.4.3. Antioxidants Toxicity                                                                                       16

2.5. Sources and Origin of Antioxidants                                                                    17

CHAPTER 3  

MATERIALS AND METHODS

3.1       Study design                                                                                                   21

3.2       Study area                                                                                                       21

3.3       Population of the study                                                                                  21

3.4       Sampling and sampling techniques                                                                 22

3.4.1    Sampling Size                                                                                                 22

3.4.2    Sampling techniques                                                                                       23

3.5       Preliminary activities                                                                                       25

3.5.1    Preliminary visit                                                                                              25

3.5.2        Training of research assistants                                                            25

3.5.3          Informed consent                                                                                                                           25

3.5.4    Ethical approval                                                                                              26

3.6       Data collection                                                                                                26

3.6.1    Questionnaire administration                                                                          26

3.6.1.1 Social demographic data                                                                                 26

3.6.1.2 Knowledge of antioxidant rich foods                                                            27

3.6.1.3 Attitude towards antioxidant rich foods                                                        27

3.6.1.4 Consumption pattern                                                                                      27

3.6.1.5 Barriers that hinders the consumption of antioxidant rich foods                   28

3.7       Statistical analysis                                                                                           28

CHAPTER 4

RESULTS AND DISCUSSION

4.1       Socio-demographic characteristics of the students                                         29

4.2       Students knowledge on antioxidant rich foods                                              32

4.3       Attitudes of students towards antioxidant rich foods                                               34

4.4       Consumption patterns of the students                                                                        37

4.5       Reasons for poor consumption of antioxidant rich foods                              41

CHAPTER 5

CONCLUSION AND RECOMMENDATION

5.1       Conclusion                                                                                                      43

5.2       Recommendation                                                                                            43

References                                                                                                      44

LIST OF TABLES

Table                                                                                                                          Page

Table 4.1: Socio-Economic Characteristics of the students                                           31

Table 4.2 Students knowledge on anti-oxidant rich foods                                            33

Table 4.3 Attitude of undergraduate students towards antioxidant rich foods                        36

Table 4.4 Consumption pattern of antioxidant rich foods among undergraduates       39

Table 4.5 Fruit servings per day     40

LIST OF FIGURES

Figure 4.1: Students’ knowledge level of antioxidant rich foods                              34

Figure 4.2: Reasons for No/Poor consumption of antioxidants rich foods                42

 CHAPTER 1

INTRODUCTION

Naturally the foods we eat consist of molecules, which are broken down and used for growth, for maintenance and repair and as a source of energy. The substances in our food which provide us structural materials or energy are called nutrients. Nutrients may be classified as macronutrients and micronutrients. Macronutrients are: water, carbohydrates, proteins and lipids. Nutrients which are essential or required by our body in trace amounts and these include vitamins and minerals are called micronutrients.  

In addition to containing vitamins and minerals, balanced diets or foods also contain substances called antioxidants. These are substances or compounds which play crucial role in the prevention of many diseases or disorders as well as cancer. Antioxidants are also said to slow the aging process. They protect cells in our body from damage that are caused by highly reactive molecules. These highly reactive molecules are called free radicals.

Antioxidants are substances that may protect cells from the damage caused by unstable molecules known as free radicals. Free radical damage may lead to cancer. Examples of antioxidants include beta-carotene, lycopene, vitamin A, C, E, and other substances (Sies, 1997). Antioxidants are man-made or natural substances that may prevent or delay some types of cell damage. Diets high in vegetables and fruits, which are good sources of antioxidants, have been found to be healthy; however, research has not shown antioxidant supplements to be beneficial in preventing diseases.   Antioxidants, natural or synthetic food preservatives, are additives that preserve food from “farm to plate” and militate against oxidative deterioration on storage and processing. Due to their high stability and low volatility, the antioxidants help to maintain the level of nutrients, the texture, color, taste, freshness, functionality, aroma, and appeal to consumers such as the older person, ceteris paribus. 

1.1.Statement of Problem

Cancer is the second leading cause of death in the United States. The American Cancer Society estimates that in 2017 there will be 1,688,780 new cancer cases and 600,920 cancer deaths. Cancer cells are distinguished by their limitless replicative potential, resistance to growth inhibition, metastatic spread, and evasion of apoptosis. Reactive oxygen species (ROS), which include free radicals and other molecules, are implicated in cancer initiation and progression. On the basis of observational and experimental studies, diets rich in fruits and vegetables have ranked highly as a strategy to lower cancer risk because they contain antioxidants capable of destroying ROS. Prospective studies since the 1990s have introduced uncertainty into the perception of the cancer-preventive efficacy of these plant-rich diets. Radiotherapy and certain chemotherapies use ROS to destroy neoplastic cells. Dietary antioxidant supplements such as vitamins C and E have been considered as adjuvants in cancer therapy because they have been shown to mitigate the adverse effects of radiation in some patients. However, they have also been shown to protect cancer cells, thereby reducing treatment efficacy.

Most people eat what they like because it is a norm or out of habit, thereby making them neglect the some important foods which are good for the body. And making them end up having a monotonous pattern of eating. People fail to eat foods rich in antioxidants which are fruits and vegetables because they feel this foods are too expensive or it won't be able to fill them or they just take it once in a while thereby making their body systems deficient of these antioxidants and making their body system prone to free radicals which in turn elevates Non Communicable Diseases. For example, Cancer as 18.2% of NCD premature death; WHO (2016). Due to this problem, it is important to educate people on the essence of consuming antioxidant rich foods.

1.2.Objectives

1.2.1.      General Objective

The main objective of this study is to assess the nutritional knowledge, attitude and consumption of antioxidant rich foods among undergraduates in MOUAU.

1.2.2. Specific Objective

• To assess their knowledge on antioxidant rich foods.
• To evaluate the undergraduates attitude towards foods rich in antioxidants
• To assess the consumption pattern of antioxidant rich foods among undergraduates.
• To identify barriers that hinders the undergraduates from consuming antioxidant rich foods.
• To determine the socio-demographic factors of the respondents.

1.3. Significance of the Study

1.         This study will provide information on the knowledge, attitudes and consumption patterns of antioxidant rich foods among undergraduates in MOUAU

2.         The findings of this study will also create awareness on the importance of consuming antioxidant rich foods

3.         The Information obtained from this study will facilitate the nutrition educators to teach more on the consumption of antioxidant rich foods. 

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